Favorite Recipe: Roasted Poblano Pepper Stuffed with Louisiana Seafood and topped with Cilantro Pesto from Bella Luna Restaurant
Ingredients:
8 poblano peppers
1 ½ cups fresh corn off the cob
1/3 cup yellow onions
1/3 cup green onions
1 tsp. garlic
Sauté the above ingredients except the peppers until wilted and let cool.
¼ cup cilantro
1/3 cup cheddar cheese
1/3 cup mozzarella cheese
½ lb crawfish tails
½ lb crab meat
2 tsp. cumin
2 tsp. chili
Salt and pepper, to taste
Add the above ingredients to the cooled vegetable mixture. Fry the 8 poblano peppers in peanut oil for three to five minutes until skin turns brown. Soak in ice water to cool. Peel peppers, slice open and remove seeds. Stuff the peppers with the mixture. Cover the peppers with batter below.
1 cup flour
½ cup cornstarch
4 eggs, separated
1 cup milk
Beat flour, cornstarch, yolks and milk. With a mixer whip whites until stiff and fold in to other ingredients. Cover the peppers with batter. Fry each at 350 degrees for five minutes and then bake at 450 degrees for 10 to 15 minutes. Serves 8. |
